Our rendition of Baja fish tacos explores the healthier possibilities of mixing fish with popular taco fixings. We can’t say they’re entirely healthy, (our method of cooking the fish includes pan searing in a combination of vegetable oil and bacon fat. But indulgence is one of life’s pleasures.
What are Baja fish tacos?
Baja tacos are a tradition from Mexico’s Baja peninsula made popular in the U.S. via San Diego, California. They’re always made with white fish but that fish can be either seared or deep-fried. They’re soft tacos but they can be served on either flour or corn tortillas. (Traditionally, corn tortillas are the norm, like the ones called for in this Baja fish taco recipe.)
But what makes these south-0f-the-border tacos most compelling is the choice of toppings. Typically there’s shredded lettuce or cabbage and a thin, sour cream or mayonnaise-based sauce or crema. Lastly, there’s a vibrant squeeze of fresh lime.
Tacos with bacon make for date night fun
Can it really get any better than that? We think so! We’ve intensified the profile of Baja fish tacos with the satisfying crunch of crisp, smoky bacon. Although we can’t find any historical information backing up bacon’s aphrodisiac properties, we’ve heard plenty of accounts of bacon sparking nights of passion.
So what could be a better plan for a mid-week delight than to cook up some easy mahi-mahi and bacon tacos? Don’t forget a liberal smear of avocado cream.
The simple mixture this recipe adds of avocado blended with sour cream is an unbelievable combination of tartness and fat. And don’t forget, avocado is highly regarded as an aphrodisiac.
Bacon Baja Fish Tacos with Avocado Cream
- 6 strips smoked bacon
- 1 small avocado use half if your avocado is large
- 3 tbsp sour cream
- 1 lb mahi mahi filets
- 1 tsp vegetable oil
- 1 tsp bacon fat
- black pepper
- 8 corn tortillas
- 2 cups chopped lettuce
- chopped scallions or sweet onions (optional)
- cilantro leaves (optional)
- 1 lime cut into 4 wedges
- Preheat the oven to 400 degrees.
- Line a small baking sheet with aluminum foil and arrange the bacon in a single layer on the tray.
- Cook the bacon for 12-18 minutes, depending on thickness, until golden and crispy.
- Remove bacon from the oven and drain on paper towels. Reserve the tray with the bacon fat.
- When cool enough to handle, crumble the bacon and set aside.
- While bacon is cooking, make avocado cream by scooping the flesh from the avocado. Thoroughly mash the avocado in a small mixing bowl.
- Add the sour cream and mix until smooth. Set aside.
- Cut the mahi mahi horizontally into strips of about ¾” thickness. Season with salt and pepper.
- Heat the vegetable oil and bacon fat in a sauté pan over medium high heat. Add the mahi mahi and cook for 1 ½ minutes or golden on the bottom. Turn the fish and cook for an additional 1-2 minutes, until just cooked through. Add the crumbled bacon and toss briefly before removing from heat.
- Transfer the bacon and mahi mahi to a serving plate.
- To soften the tortillas, place them in a dry skillet over medium heat for about 30 seconds on each side. (For super-tasty tortillas, heat on a grill or open flame until brown spots appear.)
- Smear the inside of a warm tortilla with the avocado cream. Put a little lettuce in the bottom of each tortilla then top with two or three strips of fish and a sprinkle of bacon. Add your desired amount of additional toppings before serving.
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